Position racks in top third and bottom
third of oven; preheat to 400°F. Arrange
onions in thin layer on large rimmed baking
sheet to form bed for chicken. Top with
chicken pieces in single layer, spacing apart
for even roasting (chicken will still be coated
with marinade). Discard remaining marinade.

Roast chicken on top rack until cooked
through and juices run clear when thickest
portion of thigh is pierced with knife, about
1 hour. Serve chicken atop onion slices.
Spoon pan juices around.

* An Indian spice mixture; available in the
spice section of many supermarkets and at
Indian markets.

Recent Review

We use this delicious marinade on boneless chicken thighs, then we grill them over charcoal. The resulting chicken is delicious with the carrots and onions in this recipe, and if you're lucky enough to have leftover chicken, it is great on a salad!